Sugar Cookie Butter

by Rachel | Studio Cuisine on July 24, 2012

Would you believe me if I told you that this dip tastes exactly like sugar cookie dough, and it’s healthy?

My hope is that you won’t, because it really is that good. This nut butter is a sugar cookie dough lovers’ dream. It’s perfectly sweet and creamy, with only a teaspoon of added (natural) sugar! Best of all, it’s only seven ingredients and can be mixed up in your food processor in a short ten minutes.

After I devoured taste-tested a few tablespoons, I chose to slather mine over a piece of Ezekiel toast with raspberry jam. The uses for this “cookie dough” are endless, just use your imagination. I’m already thinking of how I can include it in other recipes (these cupcakes are calling my name) and adapt it into other flavors of cookie butter.

If you make one recipe from my blog, make this sugar cookie butter – right. this. second!

Sugar Cookie Butter
Recipe Type: Dessert, Spread
Author: Rachel
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 6
  • 1 1/2 cups raw, unsalted cashews
  • 1/3 cup banana chips
  • 1 tsp raw (or regular) honey
  • 1/3 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 1/4 tsp baking soda
  • 4+ tsp coconut oil
  1. Combine cashews and banana chips in food processor for 8-10 minutes until nut butter consistency is reached, scraping down the sides as necessary. For a great tutorial on homemade nut butter, go here. I stopped my food processor when the cashew/banana mixture was in a gritty state.
  2. Add in honey, vanilla extract, cream of tartar, and baking soda and process until combined.
  3. Add in coconut oil, 1 teaspoon at a time, until desired consistency is reached. I added in about 4 teaspoons. This amount got me a thicker nut butter that had a cookie dough-like consistency, so feel free to add more.
  4. Yields about a cup of sugar cookie butter. Lasts for up to one week at room temperature in an airtight container.

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{ 15 comments… read them below or add one }

1 Jessica@AKitchenAddiction July 24, 2012 at 10:11 am

What a great idea! Pretty sure I would be eating most of it straight from the jar with a spoon!!


2 rachel July 24, 2012 at 11:19 am

Thanks Jessica! That’s pretty much what I was doing!


3 Averie @ Averie Cooks July 24, 2012 at 11:28 am

Your butter looks great and glad you liked my post & tutorial!


4 rachel July 24, 2012 at 11:59 am

Thanks Averie! Couldn’t have done it without your tips!


5 Lindsay July 25, 2012 at 4:13 pm

Any way to do this w.o a food processor? Looks yummy


6 rachel July 25, 2012 at 9:46 pm

A blender should work!


7 Meagan July 26, 2012 at 8:10 pm

Holy Cow. This looks amazing! Where did you get the idea to use banana chips?? Brilliant. Are yours sweetened or unsweetened? Also, is the cream of tartar strictly for flavor? I love your pink flower plate :D
Meagan recently posted..Cinnamon Honey Almond Butter.My Profile


8 rachel July 26, 2012 at 8:37 pm

Thank you so much! I had a feeling they’d add a bit of sweetness and I was lucky enough to be right, that’s how I make most decisions when I develop a recipe, haha. Mine were sweetened but I’m sure unsweetened would work equally well, I just didn’t have them at my store. Finally, yes, the cream of tartar and baking soda are strictly for flavor! Glad you like the plate too, I find some of the best goodies at Marshall’s :)


9 Meagan July 27, 2012 at 10:11 am

I love the unsweetened kind, but they are VERY hard to find! This looks so good :) I think I will go pick up some stuff at the store today to make this! And I love Marshall’s too. Although my favorite is TJMAXX.
Meagan recently posted..Cinnamon Honey Almond Butter.My Profile


10 Meagan July 28, 2012 at 1:39 pm

So, I went to the store and then I made this. AMAZING! Mine were unsweetened so I added a touch of coconut sugar. I’ll blog it soon ;)
Meagan recently posted..Cinnamon Honey Almond Butter.My Profile


11 rachel July 28, 2012 at 3:06 pm

YAY!! I’m so glad it worked out! Where in the world did you find unsweetened banana chips? They don’t have them T my whole foods or the little organic market in my neighborhood!

12 katieDid July 27, 2012 at 11:36 am

wo now, this is serious stuff! I want this now.


13 rachel July 27, 2012 at 12:54 pm

Thanks Katie! Highly recommend it!


14 Jane February 17, 2013 at 12:06 pm

I don’t think this tasted anything like sugar cookie dough, and I followed all the instructions


15 Rachel | Studio Cuisine February 17, 2013 at 12:22 pm

Jane, I’m sorry you didn’t get the results you wanted. The recipe isn’t meant to be an exact replica of sugar cookie dough, because it is made from cashews, but it’s about as close as I felt I could get to the real thing in a healthier way. Thank you for your feedback.


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